Poached chicken breast and roasted veggies bowl
Colorful and delicious healthy lunch
Ingredients
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1 small eggplant
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2 tomatoes
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200 gram chicken breast
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Broccoli florets(I used frozen)
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Green peas (I used frozen)
Cooking Instructions
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1
Preheat the oven to 200℃. Cut the eggplant into small cubes and slice the tomatoes
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2
Drizzle 1-2 tablespoons of olive oil on each vegetable separately, sprinkle some coarse salt and arrange on a baking tray.
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3
Bake for 45 min- 1hour Until soft and juicy. Keep an eye so the tomatoes won't burn.
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4
Boil water in a small pot and put the chicken breast inside, bring to a second boil and cook for about 10 minutes until the chicken is done and no longer pink inside.
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5
Remove the chicken from the water and cut to a few slices/chunks. Heat the broccoli and green peas in the microwave. (Or cook them in water)
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6
Arrange the chicken and vegetables on a plate, sprinkle some salt and drizzle tahini over it.
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7
Of course you can be creative and use any kind of vegetable you like.
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